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Old 11-27-2012, 08:54 PM   #21
bmeyer46
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Aug 2010
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I would boil with all grain beer, but since the malt extract has already been boiled, other than the hop utilization, is it necessary...I can boil and do, just tossing around some ideas....experimentation is fun!
people said you had to chill rapidly too, but the no chill crowd has proven that incorrect.



 
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Old 11-27-2012, 09:16 PM   #22
bmeyer46
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explain the hop bursting please?



 
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Old 11-28-2012, 12:59 AM   #23
logan3825
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As you probably know, hops add 3 things to your beer. Bitterness, flavor and aroma. They add more bitterness and less aroma/flavor the longer you boil them. Hop bursting is boiling for a shorter time so you don't boil off as much aroma and flavor. You still add bitterness but not as much so you have to add more hops. You do something like a 20m boil and hop the crap out of it to get a decent amount of bitterness but since the boil is so short you don't boil off much aroma or flavor.

 
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Old 11-28-2012, 02:21 AM   #24
dtmbizzle
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Sep 2012
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Quote:
Originally Posted by helibrewer
?.. Same goes for hot break, that happens when the extract is manufactured...this stuff has already been boiled and made into finished wort, it's just dehydrated...
What about the "egg drop soup" I see after adding extract to the boil? Are you saying there's NO hot break with extract brewing, or ?

Thnx in advance for any reply

 
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Old 11-28-2012, 02:41 AM   #25
chipsah
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Quote:
Originally Posted by logan3825 View Post
As you probably know, hops add 3 things to your beer. Bitterness, flavor and aroma. They add more bitterness and less aroma/flavor the longer you boil them. Hop bursting is boiling for a shorter time so you don't boil off as much aroma and flavor. You still add bitterness but not as much so you have to add more hops. You do something like a 20m boil and hop the crap out of it to get a decent amount of bitterness but since the boil is so short you don't boil off much aroma or flavor.
Exactly, bitterness is achieved by boiling longer because the AA are not water soluble and take longer to undergo isomerization. You do get bittering from later additions, but they impact at a lower ratio. Using Beersmith, I calculated the IBU impact of 1oz of centennial pellets at 60, 20, and 5 minutes on 8 lbs of LME. Results as follows:
60 minute - 23.9 IBU
20 minute - 14.5 IBU
5 minute - 4.8 IBU
According to traditional wisdom, the 60 minute addition is for bittering, 20(ish) for flavor, and 5(ish) for aroma. So if you are going to try and achieve normal levels of bittering through hop bursting you are going to have big flavor and aroma (something I like).

To the OP, good luck with your experimenting and, as always, come back and share the results!
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Old 11-28-2012, 03:39 PM   #26
bmeyer46
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will do!

 
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Old 11-28-2012, 06:25 PM   #27
logan3825
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I am actually planning on doing a couple hop bursted beers pretty soon.

6lb Wheat DME
2oz Cascade 20m
2oz Cascade 10m
2oz Cascade 5m
2oz Cascade Flameout
US-05

6lb Wheat DME
1oz Citra 20m
1oz Citra 10m
1oz Citra 5m
1oz Citra Flameout
US-05

Let it sit for 45ish minutes before starting the chiller. I may mix in some Amarillo into one or both. I will probably add some grains to both also.

 
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Old 11-28-2012, 07:16 PM   #28
nopride
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There is a recipe in the database for a 15 minute boil extract recipe. It uses hopbursting and would be a good reference.

http://www.homebrewtalk.com/f66/15-m...le-ale-210253/

 
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Old 11-28-2012, 09:17 PM   #29
bmeyer46
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Quote:
Originally Posted by nopride View Post
There is a recipe in the database for a 15 minute boil extract recipe. It uses hopbursting and would be a good reference.

http://www.homebrewtalk.com/f66/15-m...le-ale-210253/
good link!



 
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